Lyle’s Caramel Chocolate Shortcake

Lyle’s Caramel Chocolate Shortcake


  • 2 tbsp Lyle’s Golden Syrup®
  • 150ml condensed milk
  • For the topping
  • 150g dark chocolate
  • 50g Tate & Lyle® Caster Sugar
  • 125g butter
  • 125g butter
  • 50g caster sugar
  • 175g plain flour, sieved


1) Preheat the oven to 180ºC/350ºF/Gas mark 4. Cream together butter and sugar for the base until light and fluffy. Add the flour and stir until the ingredients are thoroughly mixed. Knead until smooth.
2) Press this dough evenly into a 20cm square tin and prick the surface
using a fork. Bake for 25-30 minutes, remove from the oven and leave
to cool in the tin.
3) Meanwhile, place the filling ingredients into a saucepan and stir until
the sugar has dissolved. Bring to the boil slowly, then cook, stirring
continuously for 5-7 minutes. Cool slightly, then pour over the biscuit
and leave to set.
4) For the topping, melt dark chocolate in a glass bowl over a pan of
simmering water and spread over the caramel. Leave in the fridge until

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